Whipped Ricotta Toast

Ingredients

15 oz whole milk ricotta cheese

1 sourdough or whole wheat boule sliced

flaky salt for garnish

truffle oil optional

Directions

Transfer the ricotta cheese to a food processor and process on high until smooth, about 2 minutes. Optional: ads a slash of truffle oil to the cheese as it whips.

Transfer the whipped ricotta to a piping bag or zip top bag. Chill in the fridge until you're ready to plate.

Lightly toast the bread slices.

Pipe the ricotta onto the toast in a zig zag motion. Top with flakey salt and additional truffle oil if using.

Notes

Inspired by Chef Missy Robbin’s dish served at her restaurant, Misi, in Brooklyn, NY.

I love preparing these as an appetizer for guests. It’s a fun and delicious deviation from the traditional cheese board. It also makes a great base for crostini. Top with tomatoes, nuts, herbs, roasted veg, ect.